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Proof66 Notes

Tepoz tequila is named for Tepoztecatl, the Aztec god of "pulque and fertility." Pulque is the ancient forerunner of tequila made from allowing agave nectar ferment in the sun. The modern tequila is harvested from mature agave (at least 10 years) baked in traditional clay ovens for 28 hours. The longer maturity allows for a greater "brix content" or sweetness in the agave.

In an interview with the brand owner Stephen A Morocco, he noted the tequila is bottled at 0° Centrigrade for purer, fresher taste. We're told the name is pronounced "teh - POZE."

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